Stikadinho Cookie Cup with Half-and-Half Ganache

COOKIE:

Sift the flour, salt and baking soda.

In the mixer, beat the butter and both sugars until creamy.

Add the egg and beat again until combined.

On low speed, add the sifted dry ingredients, taking care not to mix more than necessary – just until everything is incorporated.

Add the Stikadinhos chopped very small, like chocolate chips, and mix well.

Refrigerate until it firms up a bit.

Once the dough is chilled, shape it into balls about 3cm across and place them in 5cm-diameter aluminum cupcake liners.

Bake in an oven preheated to 180º for about 15 minutes, or until golden.

Here comes the trick: when it comes out of the oven, the center will still be slightly underbaked.

Take a teaspoon and press the middle down, forming a hollow in the center of the cookie.

Return to the oven for three more minutes, just to brown that part too.

Let them cool on a wire rack and, once cool, store in a sealed container. Meanwhile, prepare the filling.

FILLING:

Break or chop the Neugebauer chocolate bar into small pieces.

In a bowl, place the Neugebauer chocolate and the heavy cream of your choice.

Microwave it. Every 30 seconds, open the microwave and stir everything.

Stirring while the chocolate is warm helps the melting process along.

NOTE: If you notice there are still a few granules or small pieces of chocolate left, microwave for another 20 sec, or until melted. Remember that at each pause, the chocolate needs to be stirred.

Right after these steps, it is ready to be used in your recipe.

Set aside until completely cool.

Tip: to finish the cookies, both creams need to have the same texture and temperature.

ASSEMBLING THE DESSERT:

In a piping bag fitted with a star tip, place the white and dark chocolate side by side so they come out of the tip at the same time.

Pipe the filling into the cup, forming a peak at the end.

Decorate with ¼ of a Stikadinho.

By: Bárbara Pustai - O Mundo na Cozinha